[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream
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; ~, ]2 O  w* u! F3 ]" f/ ^公仔箱論壇
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" h- |% i. K: |& x1 n4 q* p4 nos.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) h. _8 v2 _" q2 f. C7 Z7 BIngredients
/ p6 q* z+ X3 FFor the soufflé
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600g/1lb5oz strawberries, hulled
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. a! m4 X# X: h$ C% A/ H公仔箱論壇4tbspdemerara sugar
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/ E; z$ a: y$ U( A/ q, Q, \, qtvb now,tvbnow,bttvb1 lemon, juice only
! d+ w/ P1 a  Y/ S6 F: sTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。·
1 ]+ N, X! k4 g4 d6 XTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。2tbsp kirsch
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' Z: h3 O9 u- K3 g* n5 p- }' k2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar( E& P. d4 t2 x9 Q
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' A9 y5 X* y6 g- @8 y( y3 a, F225g/8ozclotted creamTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 q& ^- y2 l8 r- a5 d( N' m  }
For the crumble topping
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, c& ?$ i4 h5 p/ Z. N( Kos.tvboxnow.com1tbsp chopped pistachios公仔箱論壇) M. k  P+ f+ h# s3 [
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9 Z5 b' [( w+ }公仔箱論壇1tbsp nibbed almonds公仔箱論壇6 e7 Q+ k) M/ O8 P
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇- p" s" R6 w% K2 w
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5 m4 E5 _# K1 J' D' wTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1tbsp desiccated coconut
+ H7 r9 O: e+ g# G' ]Preparation method
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• Preheat the oven to     180C/350F/Gas 4.
• For the soufflé, grease     and sugar eight ramekins.
• Heat the strawberries,     sugar, lemon juice and two tablespoons water in a saucepan until     simmering. Stir gently and cook until tender. Remove one or two     strawberries per person for a garnish and pour over the kirsch.
• Blend the rest of the     mixture in a blender to a smooth purée. Pass the purée through a fine     sieve into a clean saucepan. Mix the cornflour to a paste with two     tablespoons of water and add this mixture to the purée. Bring the mixture     to the boil, stirring continuously to avoid lumps.
• For the crumble topping,     mix all of the topping ingredients together in a bowl, then sprinkle onto     a baking tray and bake in the oven for 4-5 minutes, or until golden-brown.
• For the soufflé, whisk the     egg whites in a clean bowl until soft peaks form when the whisk is     removed. Slowly whisk in the sugar until the mixture is glossy and stiff     peaks form when the whisk is removed.
• Beat one-third of the egg     whites into the strawberry purée until well combined, then carefully fold     in the remaining egg whites.
• Half-fill the ramekins     with the soufflé mixture, then add the reserved strawberries and fill the     ramekins to the top.
• Level the tops of the     soufflés with a palette knife, place onto a baking tray and bake in the     oven for eight minutes. Carefully sprinkle over the crumble topping, then     return to the oven for a further 2-3 minutes.
• Serve with a quenelle of     clotted cream on top.

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